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Garlic Ginger Chops

Garlic Ginger Chops

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    3 h
Carol Mariash

Carol Mariash

Marinated for 2 hours these chops are very good, marinated all day they are exquisite. These can be done wonderfully on the bbq...just omit the crumb coating. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 3828 mg
  • 153%

Based on a 2,000 calorie diet

Directions

  1. Place pork chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. Shake the bag gently to combine everything, and refrigerate for at least 2 hours. These are excellent done in the morning, and left to sit all day.
  2. Heat oven to 350 degrees F (175 degrees C).
  3. In a shallow dish, combine bread crumbs and sesame seeds. Remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a rack or baking sheet.
  4. Bake for approximately 45 minutes, or until done
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Reviews

Navy_Mommy
7

Navy_Mommy

12/22/2003

These pork chops are interesting. I am not sure I cared for the combination of the marinade and the breading. It just didn't mesh well in my opinion.

MaM 2007
6

MaM 2007

1/3/2007

I wish I would have read the reviews before making these chops. I agree- they were just way too salty. The soy sauce overpowered the garlic and ginger, I couldn't taste them at all. I will try again and cut the soy sauce in half, use pineapple or orange juice, and more ginger.

califcook
5

califcook

1/21/2005

you really do need to cut back on the soy sause. Maybe just 1/2 cup next time. However, family still enjoyed it.

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